Process for improving the palatability of pet food

Abstract

A process is provided for preparing dry pet food having on its surface a salt of phosphoric acid. The improved palatability imparted to the pet food by the salt is maintained on storage.

What is claimed is: 
     
       1. A process for maintaining the palatability of pet food which has been stored consisting essentially of extruding a moisturized mixture of pet food ingredients to form particulates, drying the particulates to a moisture content of less than about 15 percent, coating the dried particulates with fat, applying to the fat coated surface of the particulates from about 0.5 to about 2 percent, by weight, of an intact salt selected from the group consisting of monoalkali metal and monoalkaline earth metal salts of phosphoric acid and storing the salt coated pet food for about two months at 85° F. thereby enhancing the flavor of the food and increasing the acceptance thereof by cats. 
     
     
       2. A process for improving the palatability of pet food as defined in claim 1, wherein the salt of phosphoric acid is monosodium phosphate. 
     
     
       3. A process for improving the palatability of pet food as defined in claim 1, wherein the salt of phosphoric acid is monocalcium phosphate. 
     
     
       4. A process for improving the palatability of pet food as defined in claim 1, wherein the amount of the salt applied to the surface of the food is about 0.75 percent based on the weight of the food. 
     
     
       5. A process for maintaining the palatability of pet food as defined in claim 1, wherein the pet food has a moisture content of from about 9 to about 12 percent.